Spicy and Creamy Vegetarian Tortilla Soup

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There are many stories out there about the history of tortilla soup, but the majority of the information that I’ve found leads me to believe it originates from Mexico City, or central Mexico.

Overhead vertical image of a ceramic bowl of vegetarian tortilla soup topped with chopped cilantro, crema, and chopped avocado, on a gray surface with sliced jalapenos and a small plate of fried tortilla strips and fresh herbs.

Although I was born in California, I actually had my first delicious bowlful of tortilla soup in Buenos Aires, Argentina. I fell in love with its hearty flavor and became an instant fan.

Vertical overhead closely cropped image of a gray thick-rimmed bowl of vegetarian soup topped with fried tortilla strips, chopped cilantro, avocado, and crema, on a gray surface with lime wedges, jalapeno slices, and dried red chilies.

Now I live in Mexico, and of course, it is everywhere. But I have not found a vegetarian version at the restaurants that I’ve visited yet, so I have to make it at home.

Fortunately, it’s very simple! All one has to do is use vegetable broth instead of chicken. You could even make a vegan version, with dairy-free half-and-half.

Vertical overhead image of a square bowl of homemade soup topped with fried tortilla strips, sour cream, and chopped cilantro, on a wood surface with a small plate of more garnishes including lime wedges and fresh herbs, with dried chilies de arbol scattered at the top left of the frame.

Recipes vary, and I have tried to use a relatively common and simple one here, but with a little more chili added while it’s cooking, to make it a little spicier.

At the local Mexican food fair in my neighborhood, I purchased some homemade garlic and chile de árbol salsa in oil, and the combination of the two is amazing – I use it in everything.

In case you can’t find it pre-made, the dried chili pepper puree described below plus some oven roasted garlic will provide similar results.

Vertical overhead image of a gray bowl of Mexican tortilla soup with avocado, crema, and cilantro for garnish, on a gray surface with a white cloth napkin, dried red chilies, and a plateful of additional garnishes.

A recipe for this was originally given to me by a friend from my hometown of Ojai, California. Ruben’s family owned some wonderful Mexican restaurants where I enjoyed eating for years, and where I made some good friends.

It was actually my friend’s idea, when I told him I was making this soup, to add a reconstituted chili puree. And then I realized I had just purchased the salsa, so I basically had it ready to go!

Thank you, Ruben, for your help, and thank you and your family for all the years of delicious Mexican food, friendship, and kindness.

When I’m sitting down to a big bowl of this delicious soup, I like to add all the garnishes. And I usually eat the soup on its own, or sometimes with a Caesar salad – which has Mexican origins (this might surprise you, I know, as it was created by an Italian immigrant who operated restaurants in Mexico and the United States)!

Horizontal overhead image of a square white bowl of soup garnished with fried tortilla strips, cilantro, avocado, and sour cream, with a plate of additional garnishes including lime wedges and a white cloth napkin, on a wood surface with a pile of dried red chili peppers.

I love my food hot and spicy, so I add extra fresh sliced jalapenos on top, as well as everything else. But if you aren’t sure what your guests like, just put the garnishes out separately on the table, and let them add what they want.

For those who don’t choose to add some extra hot pepper, I think they’re missing out, but I know everybody doesn’t like their food super spicy.

Horizontal overhead image of a bowl of Mexican tortilla soup to the left, with various garnishes and red chili peppers on a white cloth napkin to the right, on a gray surface.

The recipe serves 3-6, depending on if you want to use it as a side or a main dish. But this soup is very hearty, and it can be eaten as an entree very easily, with satisfying results.

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Horizontal overhead image of a gray ceramic bowl of vegetarian soup with a spoon, garnished with fried tortilla chips, chopped cilantro, sour cream, and avocado, on a gray surface with more garnishes scattered around and on a plate at the top left, with dried red chilies de arbol on a folded white cloth napkin to the right.

Spicy and Creamy Vegetarian Tortilla Soup

★★★★★

5 from 2 reviews
  • Author: Lori Jo Hendrix
  • Total Time: 1 hour 50 minutes
  • Yield: 5 1/2 cups 1x
Print Recipe

Description

If smoky, aromatic Mexican flavors fire you up, this creamy, vegetarian-friendly tortilla soup will satisfy all your spicy wishes.

Ingredients

Scale
  • 1 small sweet onion, cut into wedges
  • 1 yellow bell pepper, cut into quarters
  • 2 small jalapeno peppers, halved with seeds and ribs removed
  • 3 medium cloves garlic, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon coarse salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/2 cup water
  • 4 dried chile de árbol peppers, stems removed and seeded
  • 1/2 teaspoon dried oregano
  • 1 teaspoon chili powder (seasoning blend)
  • 1 teaspoon ground cumin
  • 1 tablespoon apple cider vinegar
  • 1 14-ounce can diced fire roasted tomatoes
  • 1/2 teaspoon maple syrup (or agave)
  • 3 cups homemade or low-sodium vegetable stock
  • Juice of 1 lime (plus additional lime wedges for garnish)
  • Vegetable oil, for frying
  • 4 corn tortillas, cut into strips
  • 1/2 cup half-and-half, room temperature
  • 1/2 cup sour cream or Mexican crema
  • 1 ripe avocado, cut into chunks
  • Small handful cilantro, rough chopped
  • Sliced or pickled jalapenos (optional)

Instructions

  1. Preheat the oven to 375°F.
  2. On a large rimmed baking sheet, toss the onions, peppers, and garlic with 2 tablespoons of the olive oil and season with 1/2 teaspoon each of salt and pepper.
  3. Roast until the garlic cloves are golden, about 8-10 minutes, and then remove them from the baking sheet. Toss the remaining veggies to make sure they get evenly browned on all sides and then return them to the oven. Cook until the peppers and onions are golden and lightly blistered, about 5 more minutes. Remove from the oven and allow the veggies to cool on the pan.
  4. Bring 1/2 cup water to a boil. Pour it over the árbol peppers in a medium-sized bowl. Steep until soft, about 5 minutes. Transfer the mixture to a blender and puree, or puree with a handheld immersion blender. Strain through a fine mesh sieve for a smooth texture.
  5. Slide the garlic cloves out of their skins. Rough chop all of the vegetables.
  6. In a medium-sized saucepot over medium heat, add the remaining tablespoon olive oil and swirl to coat. Add the chopped roasted onions, peppers, and garlic and season them with the oregano, chili powder, and cumin. Stir to combine.
  7. Deglaze the pan with the apple cider vinegar, scraping up any brown bits from the bottom. Stir in the fire roasted tomatoes, maple syrup, vegetable stock, pepper puree, and lime juice.
  8. Bring the soup to a boil, and then reduce the heat to low. Cover and simmer on low heat for 1 hour.
  9. Meanwhile, in a large heavy-bottomed skillet like a cast iron pan or a Dutch oven, heat about 1 inch of vegetable oil over medium heat. Fry the tortilla strips until golden brown, about 30-45 seconds. Remove and set them on a paper towel-lined plate to drain any excess oil. Sprinkle generously with salt while they’re still hot.
  10. A little at a time, whisk the half-and-half into the soup until it’s thick and creamy. Season to taste with additional salt.
  11. Divide the soup among bowls and garnish with your choice of toppings: a dollop of sour cream, a pinch of fried tortilla strips, avocado, cilantro, and jalapenos. Serve with the additional lime wedges on the side.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour, 25 minutes
  • Category: Soup
  • Method: Stovetop, Roasting
  • Cuisine: Mexican

Keywords: tortilla soup, vegetarian tortilla soup, chili de arbol

Cooking By the Numbers…

Step 1 – Cut the Onions and Peppers into Chunks, and Slice the Tortilla Strips

Chop the onions into chunks and remove the stems, ribs, and seeds from the peppers. Quarter the bell pepper and halve the jalapenos.

Overhead horizontal image of a stack of tortillas, half of which have been sliced into strips, on a wooden cutting board with a knife to the left.

Stack the tortillas and slice them into thin strips.

Step 2 – Roast the Onions, Peppers, and Garlic

Preheat the oven to 375°F.

On a large rimmed baking sheet, toss the onions, peppers, and garlic with 2 tablespoons of the olive oil and season with 1/2 teaspoon each of salt and pepper.

Overhead horizontal image of chopped onion, garlic, jalapenos, and yellow bell pepper on a round metal baking pan, on a wood surface.

Roast until the garlic cloves are golden, about 8-10 minutes, and then remove them from the baking sheet. Garlic can burn easily, so you don’t want it to brown as much as the other veggies.

Toss the remaining vegetables, to make sure they get evenly browned on all sides, and then return them to the oven. Cook until the peppers and onions are golden and lightly blistered, about 5 more minutes.

Horizontal overhead image of roasted yellow bell pepper, jalapeno, and chopped onion on an oil-coated baking sheet.

Remove from the oven and allow the veggies to cool.

Step 3 – Steep, Puree, and Strain the Chili Peppers

Bring 1/2 cup water to a boil and then pour it over the árbol peppers. Steep until they are soft, for about 5 minutes.

Overhead horizontal closely cropped image of tried peppers soaking in a plastic container of water, on a wooden cutting board with the stems and seeds from the peppers at the base of the container.

Transfer the mixture, liquid and all, to a blender and puree until smooth. Or, puree with a handheld immersion blender.

The chili pepper puree is potent, so be mindful of the strong aroma and wash your hands thoroughly after you touch hot peppers. Don’t rub your eyes!

Horizontal overhead image of a hand pouring a plastic container of pepper puree into a plastic strainer below, with an immersion blender on a wood surface.

Strain through a fine mesh sieve so your pepper puree is smooth.

Step 4 – Rough Chop and Saute the Roasted Veggies with Spices

Using a sharp knife, cut a slit in the top of each garlic clove and then slide the cloves out of their skins. Rough chop all of the veggies.

Horizontal overhead closeup image of chopped roasted peppers and onions on a metal baking sheet.

In a medium saucepot over medium heat, add the remaining tablespoon of olive oil and swirl to coat the pan.

Horizontal overhead image of roasted vegetables coated with a spice mixture in the bottom of a nonstick pan.

Add the chopped roasted onions, peppers, and garlic and season them with the oregano, chili powder, and cumin.

Step 5 – Deglaze the Pan and add the Liquids to the Soup

Deglaze the pan with the apple cider vinegar, scraping up any brown bits (or fond) from the bottom, and then stir in the fire roasted tomatoes, maple syrup, vegetable stock, pepper puree, and lime juice.

Step 6 – Bring the Soup to a Boil, and then Simmer for an Hour

Bring the soup to a boil, and then reduce the heat to low. Cover the pot with a lid, and let the soup simmer on low heat for 1 hour.

Step 7 – Fry the Tortilla Strips

Meanwhile, fill a large heavy-bottomed skillet like a cast iron pan or a Dutch oven with about 1 inch of vegetable oil and place it over medium heat.

You’ll know the oil is ready when it shimmers slightly, and when you dip a tortilla strip into it and it bubbles steadily. If it bubbles vigorously, the oil is too hot; if it barely bubbles, it’s not hot enough.

Horizontal overhead image of thinly sliced tortilla chips frying in bubbling oil in a cast iron pan.

Fry the tortilla strips until they’re golden brown, about 30-45 seconds. Remove them with a spider or a slotted spoon, then set them on a paper towel-lined plate to remove any excess oil.

While they’re still hot, generously sprinkle them with salt.

Horizontal image of fried tortilla strips draining on a paper towel, on a wood surface.

You could cheat here and buy strip-style tortilla chips from the store, but I think they taste so much better when they’re freshly made!

Step 8 – Add the Half-and-Half, Prepare the Garnishes, and Serve

A little at a time, whisk the half-and-half into the soup until it’s thick and creamy. Season to taste with additional salt if needed.

Horizontal closeup overhead image of half-and-half being poured into a red soup mixture in a saucepan, on a wood surface.

Chop the avocado into chunks, rough chop the cilantro, and cut the limes into wedges. If you want a little extra spice, try some sliced fresh or pickled jalapenos.

Horizontal overhead closely cropped image of a whisk stirring a pale orange soup mixture in a saucepan.

Divide the soup among bowls and garnish them with a dollop of sour cream, a pinch of fried tortilla strips, avocado, and cilantro. Serve with the lime wedges.

This Fiesta-Friendly Soup Is Lit

This creamy, spicy concoction is the epitome of comfort food that warms you from the inside out.

If you’ve got dinner guests who can’t get on board with this boost of heat, cut the árbol puree in half. You can always save the rest to make a salsa or use it in another dish.

Sweet flavors and citrus also counter spice, so taste as you simmer, adding whatever you need to please everyone’s palate.

Horizontal overhead image of a gray ceramic bowl of vegetarian soup with a spoon, garnished with fried tortilla chips, chopped cilantro, sour cream, and avocado, on a gray surface with more garnishes scattered around and on a plate at the top left, with dried red chilies de arbol on a folded white cloth napkin to the right.

If meat-free Mexican-inspired cuisine is right up your alley, these other veggie dishes are sure to delight:

How do you take your heat in a bowlful of homemade tortilla soup? Pickled jalapenos? Tangy hot sauce? Spill your spicy condiment suggestions in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.

Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 10, 2015. Last updated February 18, 2020. With additional writing and editing by Fanny Slater and Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Lori Jo Hendrix

Lori was born in southern California and currently resides in Mexico. She is an actress and model who also writes in the fields of nutrition, wellness, and cuisine. Her passions include working as a volunteer with various groups in the rescue and rehabilitation of orphaned and injured animals.

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95 thoughts on “Spicy and Creamy Vegetarian Tortilla Soup”

  1. I never had Mexican soup, but from the stews and chilis I had, I would be ready to say that Mexican makes for a very nice comfort food in the winter! And I like how authentic your recipe looks, especially with all those special ingredients that you teach us to do ourselves.

    Reply

    • Hi crayonelle,

      You know, I never gave much thought to Mexican soup either, did not try it although seeing it on the menu for years and finally did and wow, it is now one of my favorite soups.

      Thank you for liking my recipe.

      Regards,

      Lori H.

      Reply

      • My new favorite- perfectly balanced with an amazing flavor profile! We added grilled corn and black beans. Also puréed the onions, peppers, and garlic. Garnished with avocado, shredded cheddar, sour cream, and the tortilla strips. Will make this again and again. Thank you!

        ★★★★★

        Reply

  2. Wow this looks so yummy! I find that sometimes my chill’s turn into soup, so would be great to actually try making it a soup for a change! I am unsure if I will be able to get Arbol Chills but it should still taste great with regular salsa. Another great recipe to try thank you very much.

    Reply

    • If you gave me a choice between chili and soup, I would pick chili every time! The heartiness and flavour intensity that you get from a chili just can’t really be competed with. This recipe seems like it’d be quite flavourful, but the depth provided by all the spices and seasonings in a proper chili really are out of this world.

      Reply

    • Hi nonsiccus,

      I too am a chili lover, love them on everything or at least a spice chili sauce or salsa.

      Please let me know how you like it when you try it. A chili lovers paradise!

      Regards,

      Lori H.

      Reply

    • Hi Kittyworker,

      Yes it is yummy and don’t worry if you can’t get any certain type of chili, if you can’t just get the common small red chilis, but use a little less as they are very hot. Salsa will not taste quite the same and may water down the soup too much.

      Regards,

      Lori H.

      Reply

  3. A vegetarian I ‘m always on the look out for new soups that aren’t too heavy and this looks like a good one to try I do like salsa although I have not tried it myself and imagine any left over soup would become a good sauce for noodles or pasta afterwards.

    Reply

    • Hi Bella,

      Yes made with vegetable broth instead of chicken makes this the perfect vegetarian recipe. I never thought of trying it later as a sauce on noodles. Thanks for the suggestion! And I agree, this soup is neither too light or too heavy.

      Regards,

      Lori H.

      Reply

  4. I didn’t even have to read this post right away because I saw the picture of the soup and fell in love. It looks so healthy and delicious. I could seriously live off of rice and soup I think. It doesn’t look to difficult to make either.

    Reply

    • Hi WorkAtHomeGal,

      Hahaha, thank you very much! Yes, rice and soup and amazing and food staples if well made. I am very happy you love the recipe, let us know how it turns out.

      Regards,

      Lori H.

      Reply

  6. This looks delicious! I’m a baby when it comes to spice, so I would dial it back to almost none to start off. I’d probably add a few handfuls of either fresh green or red peppers or maybe some roasted red peppers. It may not be authentic, but I think adding some greens like kale would be a great addition too.

    Reply

    • Hi zeedame,

      Yes that would work fine but don’t forget the seeds are the hot part, if you put gloves on and remove the seeds and the white vein in the center after slicing the chili open you will remove the heat. But red or green peppers would also be tasty or a combo of both. No recipe needs to be authentic, embellishing is fun and a good way to learn new things. What matters is that you love what you re preparing and eating.

      Regards,

      Lori H.

      Reply

  7. Looks amazing! I’m adding it to our weekly line up. We’ve been trying to incorporate more vegetarian meals into our diet, and with this cold snap the spice will be perfect! Thanks for sharing!

    Reply

    • Hi Nichole W.,

      Thank you! I am so excited you are adding it to your weekly line up. This is the perfect and satisfying way to add vegetarian meals to your menu, nobody will miss meat in this dish, guaranteed.

      Welcome!

      Regards,

      Lori H.

      Reply

  8. Thank you so much for sharing this! I couldn’t have come across this recipe at a better time. Recently, I have been put on a diet by my therapist. It’s basically a vegetarian diet but I am allowed to have some meat like chicken or turkey. However, I decided for myself to cut out meat entirely and it has been incredibly difficult! It’s been really hard finding recipes that I actually enjoy. Much of what I find are typically bland but I am determined to stick to this diet. I absolutely love tortilla soup so I very excited to try this recipe!

    Reply

    • Hi MLNewkirk,

      Congratulations on your decision to embark on a healthier diet! With the right recipes it should not be too difficult. They say it only takes two weeks to break a habit so if you can eat delicious vegetarian dishes for two weeks it should be fairly easy from then on. Good luck! You can do it!

      Regrads,

      Lori H.

      Reply

  9. I had a meat version of this (given, not very authentic) while visiting Peurto Vallarta in one of the all-inclusive resorts. One thing I enjoyed about it was adding some fresh tortilla chips in to it and digging in. The additional texture profile provided by the crunchy chips really made a nice impact from the otherwise soupy consistency.

    Reply

    • Hi nonsiccus,

      This recipe should not be too soupy because of the dissolved tortillas inside but yes adding the crunchy tortilla strips does add something special as well as the cool and creamy avocado and spicy chilies and then topping it off with mexican or sour cream, yummy!

      Regards,

      Lori H.

      Reply

  10. I am a vegan who loves Mexican food, so this recipe is very appealing to me. I like the way it starts, with the roasting; that is a good sign of flavor. I admit, I can’t handle real hot and spicy, but a bit of hot spice just really enhances the food I eat. It seems like this soup is going to be comforting as well as delicious. I love that it is pureed, as I often puree a portion of my beans, and it gives such a nice texture and blends the flavors. Thanks for sharing!

    Reply

    • Hi aphil,

      You are correct, without the cream this is a perfect vegan dish. If you can’t handle it too hot just remove the seeds from the chilies 😉 Well most of them and leave a few to give it just the slight kick you like.

      Pureed dishes and soups are delicious and with a nice texture, texture is so important and often forgotten.

      Regards,

      Lori H.

      Reply

  11. Am abit rigid about adding chilli anywhere near my food or soup or anything that is going to my mouth, although i must say that presentation right there has my heart and stomach-locked and tempted and at the throw of the hat, my rigidity might just melt away and i find myself caving in 😉

    Reply

    • Hi dianethare,

      Why not try it with chilies but removing all the seeds and the white veins inside the chili after slicing them in half? That should take the heat out or do it to all and then just add a few seeds if you want a challenge. You can slowly build up the heat as you get used to it.

      The seeds are what makes the chilies hot, not the skin, which is actually sweet. Just be careful not to touch the seeds with your hands, use a knife to remove them.

      Regards,

      Lori H.

      Reply

      • Wow, i never pictured it that way, i always thought the whole chili bulb was hot, hmm…awesome idea, to be implemented tomorrow…to be on the safe side, i’ll have a glass of yoghurt by my side 🙂 Thank you for the golden nugget of wisdom there…i appreciate 🙂

        Reply

        • Your welcome dianethare! Actually, to me the chili skin without the seeds or the white pulpy part reminds me of bell pepper.

          Reply

  12. Tortilla soup is one of my favorite comfort foods. It is just about the perfect food as far as I’m concerned. 🙂
    I am glad to see this vegetarian variation on the traditional recipe. It is always nice to have a healthier and lighter option.

    Reply

    • Hi Nids,

      Well thank you very much! I hope you enjoy making it. It’s so delicious that one does not need the chicken at all for flavor and the vegetable broth is delicious. The vegetarian version definitely is not lacking in flavor. This is a very satisfying soup.

      Regards,

      Lori H.

      Reply

  13. Soups are one of my favourite things to throw together in the slow cooker on a cold winter day! I find I can never have enough soup recipes in my collection, and this one is the perfect addition! It sounds absolutely delicious and actually when I am done this post I am going to run to the store and get the ingredients to try tonight! I am so excited!

    Reply

    • Hi megankl,

      I agree, soups on a cold winter day are so satisfying and this recipe is hearty as well and the spiciness of it warms you up even more. So did you make it yet?

      Regards,

      Lori H.

      Reply

  14. Oh, my! This recipe looks absolutely delicious! I am not really a fan of soup as I find them a tad bit dull to eat. I think this is a soup I would enjoy to cook or eat. While tortilla itself is already delicious, I am loving the garnish ideas here! Will definitely make this soup with feta cheese. I think feta’s cool and smooth flavour would contrast brilliantly with the spiciness of the soup….mmmm I am making myself hungry already!

    Reply

    • Hi lemoncamelia,

      I agree, I am not a big fan of soups that are not hearty and full of flavor either. Yes, garnishes are fun and really make a dish flavorful. Feta cheese is delicious and you are making me hungry now!

      Enjoy!

      Regards,

      Lori H.

      Reply

  15. Well, I’ve found what I’m making for dinner tonight! Tortilla soup is magnificent, so hearty and bursting with every flavor imaginable. I’ve never had the vegetarian variety, and this looks like a great way to try it. There’s definitely enough ingredients to make up for the lack of meat. I’ll take your suggestion and add avocados to make it a little more filling, and serve it right up.

    Reply

    • Hi jakecarlo,

      Great! I am so happy you are going to try the vegetarian version. I promise you won’t miss the chicken and yes the avocados add a nice creamy, cool and yet filling addition.

      Buen provecho!

      Regards,

      Lori H.

      Reply

  16. This recipe looks really good! I think I will pair it with some bread and sour cream to counter the spicyness a little. I always love sour cream on my tortillas so I think it will work well with this!

    Reply

    • Hi the_queen_n00b,

      Thank you! Yes, crusty bread or fresh tortillas and sour cream will be perfect!

      Enjoy!

      Regards,

      Lori H.

      Reply

  17. Gosh, this looks so good. My mother is on a vegan diet for her health, and I eat in solidarity with her (except for bacon, I can never say no to bacon) 9 times out of ten, so I’m always looking for new and interesting recipes I can show her. We’re huge fans of Mexican food (ey, fellow Californian!), but where we live right now there aren’t a whole lot of places that DO Mexican food. It’s an East Coast thing, I suppose. So we have to cook most of it ourselves.

    But yes, this looks absolutely delicious, and I’m definitely going to email my mother this recipe.

    Reply

    • Hi moorishflower,

      If you leave out the cheese or cream this is a delicious and easy to make vegan dish. I am sure your Mom will love it and not being in California at the moment, this will be a very special treat!

      Regards,

      Lori H.

      Reply

    • Hi queenbellevue,

      Thank you and please let us know how it turns out for you and what particular garnishes you used and enjoyed.

      Regards,

      Lori H.

      Reply

  19. This one pulled me in with my two favourite words combined: Vegetarian Soup. Why? I love a warm soup during this time of the year & I love when it is solidly based in vegetables. It only reinforces its value.

    Reply

    • Hi JoanMcWench,

      It’s nice to see another vegetarian soup fan! The heartiness of the soup as well as the spicy chillies will only accent it’s comfort food and warming effects it as in cold weather. Enjoy!

      Regards,

      Lori H.

      Reply

      • My goodness, Lori. After reading your bio, I’m wondering how you find time to eat, much less cook. 🙂

        The soup really does look and sound delicious. I think my husband might enjoy this, and I’ve been looking for some new and interesting dishes to add to my menu. He likes spicy too, so this sounds like a very good option. Thanks!

        Reply

        • Hi Zyni,

          Why thank you for the compliment! Always time for food I say!

          Let us know how your husband likes it, it’s always nice to get feedback, ideas and suggestions. I do think this is a good hearty soup. Especially with all the garnishes. Some men are just not into soup but this one is really special.

          Enjoy!

          Regards,

          Lori H.

          Reply

  20. I’m not much of a cook (I tend to burn food too easily), but I love food! This is why I am always looking for unique & simple recipes to try. I’ve always been a fan of Ethnic foods & this looks absolutely mouth-watering good. I cannot wait to make this at home. I wonder if it would go well with angel hair pasta or rice noodles…

    Reply

    • Hi Cmadotta,

      This is very easy to make and not very easy to burn, so go for it! I would serve it with something that is also Mexican to compliment the flavor such as my Caesar salad recipe. This would also be great with fajitas. Vegetarian fajitas would be very easy to make and also go great with fresh, warm tortillas. If you like I can post a recipe for that.

      Regards,

      Lori H.

      Reply

  21. I love Mexican food and I’ve never heard of Tortilla soup before. That might be a sign that I should try and make it then. Thanks for the detailed recipes, as always. I never tire of trying out your dishes and I’ve had my kitchen fully stocked since I discovered this website.

    Reply

    • Hi TommyVercetti,

      Why thank you! I think there are a lot of Mexican dishes we don’t really think of when we think of Mexican food, that is why I have found living in Mexico to be such a surprise. One thing that surprised me was the use of potatoes in things such as what we would call a taco. I am happy to hear you are enjoying our recipes!

      Regards,

      Lori H.

      Reply

  22. I saw this and wanted to cry. Why? Because I love Tortilla soup, but I have GERD and there is no way I could pull this one off. And somehow, I don’t think it would be quite the same without the spiciness. 🙁

    Reply

    • Hi torreyy,

      I think you should go ahead and try it without the spicy ingredients that bother you. The avocado and all the rest of the toppings will add flavor enough, especially the cilantro. Go for it!

      Lori H.

      Reply

  23. Genuine Mexican cooking is not something you find in my country. I am a lover of spicy foods and food that is natural and fresh. This recipe looks like really delicious Mexican home cooking at its best and I would be really happy to try it out. I am going to try making this from scratch.

    Reply

  24. Hi oraclemay,

    The ingredients here in Mexico are very fresh and flavorful. Making this dish from scratch with fresh organic ingredients is definitely worth it. I am glad you like the recipe, enjoy!

    Regards,

    Lori Jo

    Reply

  25. I’ve had tortilla soup before and I love it. So I especially appreciate finding a vegetarian recipe. I’m not sure how easy it is to find arbor chills here, but I’ll have to keep an eye out. This looks likes a delicious, deceptively simple recipe to get you through some cold nights!

    Reply

    • Hi LeopardJones,

      I am happy you are happy to find the vegetarian version. You can replace arbor chilis with Cayenne peppers. Yes, this is the perfect cold night treat! A true warming comfort food.

      Enjoy!

      Reply

  26. This sounds like a nice hearty and healthy soup. I’ve never had a tortilla soup like this, since I’m used to the thinner type with chicken in it, but they both sound delicious to me. I think I would pair this with a nice salad, or some crusty bread, for a filling meal.

    Reply

  27. Wow! This sounds delicious! I love this kind soup, but I became a vegetarian three years ago and I’ve never seen a version without chicken before. The most intriguing part of the dish is your homemade salsa. I’m really looking forward to trying this dish out in wintertime.

    Reply

  29. I’m really wanting to try this one. I’ve eaten jalapeño peppers but I just started adding them to things at home. The sherry vinegar I would have to get and I bet that this really makes the flavor. I’m thinking this is going to be good hot or cold too. Today I was planning on doing a carrot soup, but I think I may have changed my mind after seeing this.

    Reply

  30. Hi Love2eat,

    I have never tried this cold, let me know how it is. I too love carrot soup, have you tried it with ginger? That would be a good idea for my next recipe publication, thanks! Aside from carrot and ginger soup being delicious it has many health properties as well.

    Reply

  31. This soup does look warm and hearty. I am glad you were able to make a vegetarian version since I know some people who don’t eat meat.

    Reply

  32. Hi Jasmine2015,

    And that is is! Me too! Even if you do eat meat try this version anyway for yourself, I promise you will enjoy it as much as the non-vegetarian versions. Let me know.

    Enjoy!

    Reply

  33. This is a good one. Kind of interesting because it is a soup. I seriously thought it was chili when I looked at it. Definitely want to dip something in this one. Maybe like a flour tortilla would be seriously good with this one.

    Reply

  34. Hi Love2eat,

    Thank you! It is a very heart soup so in a way it is similar to chili but packed with a lot more various flavors. A warm flour or corn tortilla would be perfect for dipping into this. Enjoy!

    Reply

  35. The soup looks good, but what looks even better are the crackers sitting next to the soup. I bet the soup makes an incredible dip! Mmm

    Reply

  36. Hi harpazo22,

    I think a dip should be thick but this soup certainly is wonderful for dipping things such as warm tortillas or crackers inside for sure!

    Reply

  37. This honestly looks soo amazing. I’ve never had tortilla soup, but I’m a big fan of chili and this definitely looks like something I’d love to try, I have to add this to my recipes list and pick up the ingredients next time I’m out grocery shopping. This seems soo perfect for fall too.

    Reply

  38. Hi Lori Jo! What a delight to run across this awesome Chili recipe. I love anything with peppers and spice. I will add this to my Chili collection. It will be a hit, no doubt, at my house. Especially in this Autumn season. The crisp cool nights just call out for a bowl of creamy Chili goodness. Especially with a spoon of sour cream. I like to take a soft tortilla and roll it up and dunk it right into the bowl of Chili. And the addition of chopped onions and avocado makes it even more delicious. Thanks for sharing this great recipe!

    Reply

    • Hi SusieQ,

      Thank you! No chili collection is complete without it! I love the creaminess combined with the chili as well and then the squeeze of lime juice. The mix of flavors and textures is truly divine! And dipping tortillas or crackers is a must.

      You are welcome! And thank you for your enthusiasm.

      Reply

  39. I’ve never had a soup like this. I haven’t even seen it anywhere! I guess I will have to make it and see how it tastes like! Thanks for the recipe, I love getting to know recipes of food that I never heard about!

    Reply

    • Hi Heda,

      Really? Wow! By all means you have to make it!

      Your welcome and enjoy your new recipe, I always love it when I get to try something delicious for the very first time. Sort of like the first kiss 😉 I never forget my first time.

      Reply

  40. I’ve never had tortilla soup – it sounds like an interesting texture by adding the con chips and I would never have thought myself! having said that, I love corn chips and spicy food so this has g to be tried – and vegetarian means my daughter can also eat it.

    I like the idea of adding some avoid strips on top – makes it like nachos in liquid form!

    And yes I was surprised to read that Caesar salad is from Mexico

    Reply

    • Hi LoveSantaAu,

      Hehehe, I like your sense of humor. From what you said I am sure you are going to love this and have fun making it. Please report back and let us know!

      Reply

  41. I’m so excited to try this! While I love a good chicken tortilla soup, it is nice to have a decent recipe for a veggie option for a change. I wonder if I can find that arbol salsa of a good quality in the states. My goal is to try cuisine from all over the world in my own kitchen, but so many ingredients can only be found in tiny Mexican or Asian markets… but whatever, going to those markets is fun anyways. Thanks for the recipe!

    Reply

    • Hi alexfranks,

      I have found that I can find special ingredients in the local China Town super markets, even if they are ingredients for foods other than Chinese or Mexican. I am sure you can find it. Do you have a Mexican neighborhood near? I bet they would have it. I love going to ethnic super markets as well but, I always end up spending way to much, hahaha.

      Reply

  42. I’m no fan of cold soup, but this does sound very enticing. I would probably present this as a dip, rather than a soup, with some type of chip or bread stick. I think it could even be drizzled over chicken or a salad. It would also be tasty drizzled over grilled cheese. In the UK we call it cheese on toast, and it’s not a toasted sandwich, but we toast the bread, then cover it with thin slices of cheese and toast that until the cheese bubbles.

    Reply

    • Hi ukfoodiegirl,

      This soup is served hot! I think it is not thick enough to use as a dip but dipping warm tortillas into it would be delicious and it has enough toppings to not actually require something to dip into it but by all means, dip away as well as use all the toppings.

      Hmmmm, I have not tried your other suggestions. I would recommend trying the original first although I do encourage experimenting.

      Have fun!

      Reply

  43. This soup makes me realize I haven’t made any in a while and it’s just about time I remedied that. I’ve been thinking of trying new kinds anyway and this one really catches the eye. I too like my foods somewhat spicy, so this is perfect for me. It looks delicious, is nutritious as well and very filling. All of those things are perfect for a soup lover, vegetarian or not.

    Reply

    • Hi Novelangel,

      You know what? Same here and I have no excuses, all the ingredients fresh and right at my fingertips. Although it is Summer that means rainy season, I love to cook soups on rainy nights. Lets get cooking!

      Reply

  44. Wow, just reading this Spicy Creamy Vegetarian Tortilla Soup article made me hungry, it is forever so tantalizing!

    Reply

  45. This soup looks delicious. I went searching through the site for some more vegetarian recipes after stumbling on the sweet potato cake one the other day. The picture of this looked so delicious I had to read more and now that I have I am going to have to make my own batch. Sounds great!

    Reply

  46. Hi ally79,

    I am glad you like the recipe! Have you made it yet? If not you are going to love it. Such a nice vegetarian treat!

    Reply

  47. This soup looks yummy and reminds me of the Moroccan harira soup. I will have to try it and let you know how I like it. Thanks for sharing!

    Reply

    • Hi sahara1981,

      Thank you! I have never tried the harira soup. Looks like I have to try it! Let us know how our tortilla soup recipe turns out for you. 🙂

      Reply

  48. This soup really does look good. I have always loved vegetable soups, and I can’t wait to try this out. I like the idea of dipping tortillas and having a caesar salad on the side. I can just smell all those wonderful aromas and taste the flavors already. Thanks for the recipe.

    Reply

  49. My family and I have been trying to incorporate more vegetarian dishes into our diet in an effort to lead a more healthy lifestyle, and this is a perfect recipe to add to our weekly menu. Thank you for sharing it. It really will go down well with tortillas and salad. It looks really hearty and flavorful.

    Reply

  50. Hi MsTc,

    Congratulations on eating less meat! This is satisfaction guaranteed in the hearty and flavorful department and a sure hit with your whole family. I hope you make it once a week 😉

    You are welcome!

    Reply

  51. I just love my soups. And this recipe looks divine. I can appreciate just how much flavor is in it just from the list of ingredients. I’m sure my family will love this one as well, although they are not as enthusiastic about soups as I am.

    Reply

  52. This soup looks amazing. I have not tried this particular recipe before but I am a huge fan of Mexican soups. The ingredients look great and it looks like it might be a prett healthy meal. I think it should be pretty easy to make too. Overall great dish.

    Reply

  53. I made this for dinner tonight and it was delicious! I’ve tried several variations and so far this one was the best! Another version on another blog included radishes – can you imagine? Anyhow, this one was perfect! We’re trying to limit our meat intake but not go full on vegan and this recipe is a great option!

    ★★★★★

    Reply

    • Yum, I actually love thinly sliced radishes as a taco topping- that might make a good garnish here, now that you mention it. But we’re glad you liked our recipe the best! Thanks for commenting. 🙂

      Reply

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